Soft Gluten-Free Garlic Knots (Under 1 Hour) Recipe
These Soft Gluten-Free Garlic Knots are a delicious, tender, and flavorful treat perfect for anyone avoiding gluten. Made with a blend of gluten-free flour, psyllium husk powder for structure, and a rich garlic butter Parmesan topping, these knots come together in under an hour and bake to a golden perfection. Ideal as a snack, appetizer, or alongside your favorite pasta dishes, they offer a satisfying, savory bite that’s soft inside with a buttery, garlicky crust.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 47 minutes
- Yield: 12 garlic knots 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
Scale
Dough Ingredients
- 4 cups (584 g) gluten-free all purpose flour (Cup4Cup gluten-free flour highly recommended)
- 2 tablespoons (26 g) granulated sugar
- 1 packet (2 ¼ tsp, 9 g) instant rapid rise yeast
- 1 ½ tablespoons (17 g) psyllium husk powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups (360 g) warm water (110°F)
- 1 large egg, room temperature
- 3 tablespoons (40 g) olive oil
Garlic Butter Parmesan Topping
- 4–6 tablespoons (57 – 84 g) melted butter (see notes for dairy-free options)
- 2 tablespoons grated parmesan cheese (see notes for dairy-free options)
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon kosher salt or sea salt
Instructions
- Mix Dry Ingredients: Using a stand mixer fitted with the paddle attachment, combine the gluten-free flour, granulated sugar, instant yeast, psyllium husk powder, baking powder, and salt on low speed until evenly mixed.
- Add Wet Ingredients and Mix Dough: Pour in the warm water, add the room temperature egg and olive oil. Mix on low speed until the dough begins to come together, about 1 minute.
- Knead the Dough: Increase the mixer speed to medium and beat the dough for 5 minutes, stopping halfway to scrape down the paddle and bowl. The dough will be stiff and thick, forming a good structure for shaping.
- Shape the Knots: Line a baking sheet with parchment paper and spray with nonstick cooking spray. Grease a ¼ cup measuring cup with cooking spray to scoop dough portions. Roll each scoop on a silicone mat or lightly sprayed surface into a 9-inch rope. Tie each rope into a knot and place them about 1 inch apart on the baking sheet.
- Proof the Dough: Set the baking sheet in a warm, draft-free spot to rise for about 15 minutes, while preheating the oven to 375°F (190°C) and preparing the topping.
- Prepare Garlic Butter Topping: Melt 4 tablespoons of butter and let it cool slightly. Stir in the grated parmesan, garlic powder, oregano, parsley, and salt until combined. Brush half of this topping onto the unbaked knots.
- Bake the Garlic Knots: Bake for 15-17 minutes until the bottoms are lightly browned and an internal temperature of 190°F is reached. Remove from oven and immediately brush the remaining garlic butter topping over the hot knots.
- Serve: Serve the garlic knots warm for the best flavor and texture. Enjoy them fresh or follow the notes for storing and reheating tips.
Notes
- Dairy-Free Modification: Substitute melted butter with olive oil or vegan butter. Top with add-ons like minced fresh garlic cloves, sesame seeds, everything bagel seasoning, nutritional yeast, or fresh herbs such as basil, oregano, or parsley.
- Serving: Best enjoyed immediately or within the day, served warm alongside marinara or gluten-free alfredo sauce.
- Rewarming: For quick reheating, wrap in a paper towel and microwave for 10-15 seconds. Alternatively, wrap in foil and warm in a 350ºF oven for 5-7 minutes.
- Freezing: Freeze leftover knots individually wrapped in plastic, then place inside a ziplock bag. Store up to 3 months for best quality.
Keywords: gluten-free garlic knots, gluten-free bread, garlic knots recipe, gluten-free appetizer, soft garlic knots
